I love cherry jam

I love cherry jam

Introduction:

"The reason why we emphasize big cherry is that there is a kind of native cherry here in April and may. It's small, tender and hard to keep, but it's also very good to make jam and wine, so we can distinguish it."

Production steps:

Step 1: first remove the core of cherry, add sugar and rock sugar; (at this time, you can squeeze lemon juice. When I went downstairs to buy lemons and came back more than ten minutes later, the cherry came out of the water.

Step 2: add lemon juice.

Step 3: after the big fire is boiling, turn to the middle fire.

Step 4: after the water is dried a little, add maltose.

Step 5: turn down the heat and continue to cook until thick. (use a wooden spoon to stir continuously during the process, be careful to paste the pot)

Materials required:

Cherry: 800g

Sugar: 120

Rock sugar: 30g

Maltose: 60

Lemon: 1

Note: 1, lemon juice has antiseptic effect, so in order to save must add. 2. Most of the pulp needs water, so I don't think it's necessary to add water when boiling across the river, which will prolong the time and waste gas and time. 3. No maltose can be replaced by granulated sugar. The sweetness of maltose is only 1 / 3 of that of granulated sugar, so it's OK to replace it with 20g granulated sugar. In addition, I use rock candy because a friend said that adding a little rock candy would make it brighter. In fact, I think it's similar, O (∩)_ O ~ 4, glass bottles need to be boiled in water for a few minutes in advance, disinfected and dried. 5. The cooked jam should be bottled when it is 80% hot in the air. Cover tightly and stand upside down to isolate the air. Put it in the refrigerator after it is completely cool.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: Original